Prep 3 mins
Cook 20 mins
Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.
- 240.97 g box Jiffy cornbread mix
- 1 egg
- 59.14 ml butter, melted
- 78.07 ml milk
- 29.58 ml canned jalapeno peppers, diced and drained well
- 236.59 ml cheddar cheese, shredded
- 0.59 ml salt (optional)
- Combine cornbread mix, egg and butter in a mixing bowl.
- Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
- Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
- Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.
Wow! These were fantastic. I made them in mini-muffin tins and they made 20. I used the jarred pickled jalapenos--maybe 3 or 4 T--and chopped them up myself. Insanely yummy!
This is the best cornbread. I use 3 diced fresh jalapenos, no butter and bake in a small cast iron skillet. Great with beans or chili.MMM
I agree with the other reviewers that these are delicious. I really like the slight sweetness of Jiffy mix and they're really light. I will make again but will reduce the butter and cheese by half. I didn't use salt - none needed. I used 2 aluminum/disposable mini bread loaf pans and cooked for 20 minutes. They were still very loose in the center but I think from so much butter and cheese. Would be perfect for a black iron skillet or cornbread pan! They do rise a little so don't fill batter all the way to top of skillet/pan.